For the Terrine (Day One)
Place the ham hock in a large pan, add the onion, carrots, celery, garlic bulb and bouquet garni. Cover with cold water and a lid. Bring to the boil and simmer gently with the pan lid tilted for approximately 3½ hours until the Ham Hock bone can be easily removed.
Alternatively you can cook the ham hock in the oven at approximately 175°C for 3½ hours. (Bring to the boil first) Lift the meat from the stock and leave to cool for approximately one hour.
Sieve and set aside 400ml of the ham hock stock. While the ham is cooling, skin the chicken breast,
remove any bones and cut into 1” slices across the breast.
Next, remove the bone from the ham hock. Discard the fat. Divide the meat into two lots. Leave the first in large chunks; break the second into smaller flakes. Put the smaller flakes into a mixing bowl. Add tarragon, Dijon mustard, salt and pepper and 200ml of the sieved stock, mix well.
Oil a terrine mould with a little olive oil. Line with cling film allowing 15cm extra on each side of the mould. Press the cling film into the base and sides of the mould removing any air bubbles. Place half of the ham mixture in the base of the terrine mould. Then cover the mixture with a layer of the larger
chunks of ham and pieces of smoked chicken. Add the rest of the ham mixture and press firmly into the mould. Finally, pour over the remaining stock until the meat is just covered – approximately 200ml. Fold the cling film over the terrine and seal tightly. Place in the fridge for at least 12 hours.
For the Salad (Day two)
Heat the oven to 180Deg°C.
Coat the bulb of garlic in olive oil and roast for approximately 40 minutes until the cloves are very soft. Leave to cool.
Boil the potatoes until just tender (approximately 7 minutes). Allow to cool and slice.
For the Dressing
Combine the olive oil, lemon juice, Dijon mustard, salt and pepper. Cut off the root end of the roasted garlic and squeeze out the pulp. Add this to the salad dressing. Gently mix together the salad leaves, fresh herbs, potatoes and dressing.
Remove the cling film from the terrine and cut into generous slices. Serve with the potato, roast garlic salad and Rosebud Wild Crabapple Jelly.
For the Terrine
1.75kg ham hock (Approximately 700g after stripping meat from bone)
Retain 400ml of sieved stock
1 medium onion – roughly chopped
2 medium carrots – cut into three
2 stalks celery – cut into three
1 bulb garlic
1 bouquet garni
1 smoked chicken breast
2 level tsp fresh tarragon – roughly chopped
2 level tsp Dijon mustard
2 level tsp sea salt
2 level tsp black ground pepper
For the Dressing
1 garlic bulb - to make 1 tsp of roasted garlic puree
2 floz olive oil
Juice of ½ lemon
Ground black pepper
1 level tsp Dijon mustard
For the Salad
100g mixed salad leaves
10 sprigs fresh dill - leaves only
10 sprigs fresh tarragon – leaves only
12 medium new potatoes – cooked, cooled and sliced
Rosebud Wild Crabapple Jelly